Broad Bean Falafels

Name: Broad Bean Falafels
Yield: Serves 4
Cuisine: Egyptian
Ingredients: vegetable oil, for deep-frying; cooked couscous handful, optional; garlic cloves 2; coriander 1 bunch; garam masala 1 tbsp; lemon juice of 1; dried broad (fava) beans 150 g (5½ oz), soaked in cold water overnight; dried broad (fava) beans 150 g (5½ oz), soaked in cold water overnight; Spanish onion 1 large, roughly chopped; fresh broad (fava) beans 100 g (3½ oz), shelled

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

About

One of our favourite places to forget about the world is Sinai, a desert peninsula in northern Egypt where the mountains meet the sea. Apart from the natural beauty and tranquillity of this place, the thing we look forward to most is eating these vibrant green fritters, made to this classic Egyptian recipe.

Ingredients

dried broad (fava) beans 150 g (5½ oz), soaked in cold water overnight
fresh broad (fava) beans

Africa
Egypt
Sinai
Starter
Mediterranean
Vegan

Method

Drain the dried broad beans.
Place all the ingredients, except for the oil and couscous, in a food processor (or ideally in a mincer), and blend to a thick paste. Allow to chill for 1 hour in the fridge.
Form the mixture into 2cm (¾in) round balls. Falafels can be unpredictable at times, depending on what type of processor or mincer has been used.